This delicious dish is perfect for a simple dinner or light lunch. It’s really easy to make and can even be served at room temperature as a pasta salad.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 500g vine-ripened tomatoes, halved, seeds removed & finely diced
- 1 red onion, finely diced
- ½ cup pitted Kalamata olives, halved
- 1 tbsp raspberry or red-wine vinegar
- Sea salt & black pepper, to taste
- 200g black bean spaghetti
- ½ cup basil leaves, torn
Method
- Fill large pot with water, add pinch of sea salt and bring to the boil.
- In large mixing bowl, combine diced tomato, red onion, olives, vinegar and seasoning. Mix well.
- Cook spaghetti according to directions on packet. Once cooked, drain, rinse and toss through fresh tomato sauce and basil leaves.
- Serve immediately or allow to cool and serve.
- Tip: Add shaved parmesan or crumbled feta cheese if you’re not vegan.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
